Giada's Lemon Cream Chicken Penne
Tender diced chicken and penne tossed in a silky lemon-infused cream sauce with fresh parsley. Herbes de Provence and bright lemon juice balance the richness of heavy cream in this elegant yet simple weeknight dinner. Serve family-style for casual entertaining or plate individually for a more refined presentation. Giada's version stands out for its simplicity and the interplay of acidic lemon against luxurious cream, ready in under 30 minutes.
Ingredients
- 1 lb penne pasta, or substitute favorite pasta type
- 3 tablespoon olive oil
- 4 boneless skinless chicken breasts, diced into 1-inch cubes
- 1 teaspoon herbes de Provence
- 1 pinch salt
- ½ teaspoon salt
- 1 cup reduced-sodium chicken broth
- 2 cup heavy cream
- 1 lemon, zest only
- 1 pinch cayenne pepper(optional)
- ¼ cup fresh flat-leaf parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1
Bring large pot of salted water to boil. Add penne and cook until al dente.
- 2
Heat olive oil in large heavy skillet over medium-high heat. Season chicken cubes with herbes de Provence and salt. Cook until golden brown, about 5 minutes. Remove with slotted spoon and set aside.
- 3
Pour off excess oil from pan. Add chicken broth, scraping up browned bits with wooden spoon. Stir in cream, lemon zest, and cayenne. Reduce heat to medium-low and simmer 10 minutes.
- 4
Drain pasta. Add pasta, chicken, salt, pepper, parsley, and lemon juice to sauce. Toss to coat evenly and serve.
Tips
Taste sauce before serving and adjust lemon juice and salt to preference, as acidity and seasoning directly impact the final balance.
Don't skip scraping browned bits from the pan after searing chicken; they add deep flavor to the sauce base.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently over low heat with splash of broth to loosen sauce.
Prepare chicken through browning step and store separately. Make sauce up to 4 hours ahead. Cook pasta fresh and combine just before serving for best texture.
Plate warm with extra lemon wedge and fresh parsley. Pair with crisp white wine like Pinot Grigio or Sauvignon Blanc.
Common Mistakes
Do not skip deglazing the pan after removing chicken; you'll lose caramelized flavor.
Do not add cold cream directly to hot broth without reducing heat first; risk of breaking or curdling.
Do not overcook pasta before combining with sauce; it will absorb excess liquid and become mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use bone-in chicken thighs instead?
Yes. Thighs are more forgiving than breasts and stay moist. Increase searing time to 7-8 minutes. Remove meat from bones before adding to sauce.
What if I don't have heavy cream?
Creme fraiche, sour cream, or Greek yogurt work well. Use 0.75 cups yogurt and stir in off heat to prevent curdling. Half-and-half will make a thinner sauce.
Can I freeze leftovers?
Freeze up to 2 months in airtight container. Thaw overnight in refrigerator. Reheat gently over low heat with extra broth; cream-based sauces can separate when frozen.